A burger made with fish makes a change from a standard meat-based burger, and you also get to enjoy some variety. We are using haddock in this recipe because it is more economical than cod or salmon, yet tastes really nice. Homemade burgers with tasty toppings are sure to provide the whole family with a treat at dinnertime.
We are coating the haddock in a seasoned batter. You can either use light beer (or regular beer for a richer color and flavor) to make the batter, or if you do not want to use beer you can use club soda instead. We also like to add paprika for color and flavor. The fish is fried in your choice of oil, then allowed to drain on paper towels while you prepare the toppings. Lettuce, tomato and onion slices all work, along with tartar sauce, mayo or ketchup.
You can serve some lemon wedges with the fish so people can squeeze lemon juice over it, and consider serving this dish with some homemade coleslaw or potato salad on the side. Although we chose to use haddock because it is tasty and economical, this is a recipe which would work with any kind of boneless, skinless fish filets, so if you want to use salmon, cod, hake, roughy, or another type of sturdy (not too delicate) fish, go ahead, because the burgers will be just as tasty. You can use thawed fish as long as you dry it very well on paper towels before starting with the recipe.
- 2 quarts canola, sunflower or peanut oil
- 12 oz boneless, skinless haddock filet
- 1½ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon paprika
- 1 teaspoon baking powder
- 1 cup light beer or club soda
- 4 soft burger buns
- Salt and black pepper, to taste
- 4 lemon wedges, to serve on the side (optional)
- 4 onion slices
- 4 tomato slices
- 4 large lettuce leaves
- Ketchup, relish, mayonnaise or tartar sauce
- First preheat the oil to 350 degrees F in a deep frying, large pot or wok.
- You might not need all the oil.
- Cut the fish into 4 equal-sized pieces.
- Put a cup of the flour in a bowl with a teaspoon of kosher salt (or ½ teaspoon table salt), the cornstarch, paprika, baking powder, and ½ teaspoon of black pepper.
- Whisk to combine.
- Put the rest of the flour in a bowl and toss the fish in there.
- Pour the beer or club soda to the flour and cornstarch mixture and whisk to make a batter.
- Do not worry about small lumps.
- Dip a piece of the fish in the batter and turn to coat, letting any excess drip back into the bowl.
- Now dip the fish in the dry flour to coat on both sides, shaking it gently so any excess can drip off.
- Lower the fish into the oil and repeat with the other 3 pieces of haddock.
- Fry the fish, turning occasionally, for 8 minutes or until it is crispy and golden brown all over.
- Drain the cooked fish on a paper towel-lined plate and grind a little salt over it.
- Lightly toast the cut sides of the burger buns (you can use the broiler for a speedy result).
- This stops any juices from the burger or toppings from making the bread soggy.
- Serve the fish burgers in the buns, with any of the suggested toppings and/or sauces.
- Offer lemon wedges on the side, if liked.
Nobody ever says no to a fish sandwich, and how could they? This wonderful treat pairs hot, crispy battered haddock with soft buns, your favorite salad toppings and sauces, and guarantees a smile on every face. The haddock is coated in beer batter, then fried until crispy and golden brown. We like to serve our haddock burgers with coleslaw (the homemade kind is best) or potato salad. Haddock is a lean, healthy choice, and its flavor really suits this recipe. It is also a more economic fish than cod or salmon for example, especially if you are using the frozen kind.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81337 Views)
- Authentic British Fish and Chips Recipe (33509 Views)
- Handy Guide to Grilling Lobster Tails (26706 Views)
- Chili Soy Sauce Steamed Fish (22334 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21079 Views)
- Fish and Chips (20198 Views)
- Simple Cold Crab Salad (17528 Views)
- Sensational Salmon with Cucumber Dill Sauce (17442 Views)